Strawberry Ice Cream Sundae Brownies

Hope you all had a wonderful Valentine’s Day! My boyfriend and I went to see the movie The Vow which is quite good. I won’t give you any spoilers or anything but it was also interesting for me because the girl had a traumatic brain injury, my thesis interest 😉 Well, I’m not that geek about my doctorate, I assure you I don’t run to every movie involving psychology and neuropsychology, but it’s always interesting to see how they treat the subject!

Here is a quick dessert you can make ahead of time for your guests. I wanted to do this because it’s one of the desserts I can’t resist when going to a restaurant. If it’s in the desserts menu, it’s unlikely that I will take something else (except for a real sundae!).

First you do your favorite brownies recipe. If you want to make cut-outs like I did, you will have to use a 9 x 13 pan and line it with parchment paper. Your recipe will probably ask that you use a square pan so just bake the brownies at 325°F and reduce the baking time. Once brownies are cool, cut out as many shapes as you can.

I did try a new recipe, but it didn’t turn out well (very sticky) so I won’t propose you do it 😉 Then you take your favorite ice cream. I took strawberries because of V-Day! You can prepare the ice cream scoops in advance, use your cupcake pan to put each scoops and put in the freezer until needed.

Combine all ingredients except vanilla extract in a saucepan over medium-low heat. Stir slowly with a whisk to combine, allowing all ingredients to melt and incorporate.

Increase the heat to medium and allow the mixture to come to a simmer while stirring frequently. Simmer for 2-3 minutes and then remove from heat. Let stand for a few minutes and then stir in vanilla extract.

Pour into a glass jar or container and store in refrigerator.

The sauce will look quite thin when you first pour it into the jar, but it will thicken after it cools in the fridge. Warm it before serving.